In today’s post we’re going back to basics in the kitchen with a quick tutorial on how to make hardboiled eggs. Already eggscellent at this technique? Watch the video anyway to learn what kind of eggs you should be buying and a super nifty way to peel them.
Growing up I wasn’t much of an egg fan, preferring sweet over savory for breakfast (and sometimes that’s still the case). When I did eat them they had to be cooked within an inch of their life — I’m talking rock solid yolks, no wobble allowed.
But I liked the idea of liking eggs. It seemed to me a rather grown up thing to do, ordering poached eggs on sourdough for breakfast, so I decided to get on board with this egg eating thing once and for all.
And that’s where my love of hardboiled eggs started, probably because I could control the “wobble factor”.
Of course there are better reasons for eating eggs, ones that extend further than feeling grown up at a cafe. Such as:
- Eggs contain all of the essential amino acids and a host of nutrients such as vitamin A, many B vitamins, selenium, phosphorus and folate
- With six grams of protein per egg they help with weight loss and muscle repair
- Plus new research (1) suggests that you can absorb nine times more nutrients when you eat whole eggs with raw vegetables.
Of course you get these benefits no matter how you cook them (as long as you keep the egg intact that is, no more egg white scrambles please). I rotate between hardboiled, poached and scrambled, but I find the former the easiest to have on hand for adding to breakfasts, salads and snacks.
So don your aprons and pop into the kitchen as we whip ourselves up a batch of hardboiled eggs.
(Psst: before you watch the video I have to apologize about the audio. The mic wasn’t working for the first half so it sounds a little strange…this is what happens when you leave a trainer and home cook in charge of video creation!)
How To Make Hardboiled Eggs
Choose the number of eggs you’d like to make and select a saucepan that’s large enough for them all (keep in mind that they keep in the fridge for 4 – 5 days, and batch cooking is smart cooking).
- Place eggs in the saucepan, cover with cold water, add the lid
- Bring water to the boil and then immediately turn off heat
- Leave the eggs in the saucepan for 7 – 10 minutes (depending on your personal wobble-tolerance)
- Then remove the eggs and place them in a bowl of cold water – this stops them from cooking further
- Once cooled you can store them in a bowl in the fridge, or peel them using my spoon technique, which you can see at 2:02 in the video
Here Are Two Simple Egg Recipes You May Want To Try
Eggs & Avo On Toast
Not really a recipe so much as an idea: Toast a slice of bread. Spread some sliced avocado on top. Add a chopped egg, salt, red pepper flakes (optional) and maybe a squeeze of lime. Yum!
Mayo Free Egg Salad
Whisk together juice from 1/2 a lemon, 1 teaspoon dijon mustard and 1 tablespoon tahini (sesame seed paste). Add a little water if mixture is too thick. Add (chopped): 4 hardboiled eggs, 2 celery stalks, 1/4 green apple, 1/4 red onion, italian parsley. Mix it all together, season to taste with salt and pepper, and serve over greens with a side of rye bread.
Now I’d Love To Hear From You
On a scale of 1 – 10 (1 being almost raw and 10 being rock hard) how cooked do you like your yolks? Let me know by leaving a comment below!
More Sunday Prep Ideas
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Until next time keep being fit, feminine & fabulous!